Inventory, Transfers, and Purchasing
Track ingredients, move stock between branches, and keep purchasing decisions simple.
Recipe Costing
See how menu items draw down ingredient stock automatically when sales are recorded.
From: Central Warehouse Kitchen
To: Downtown Restaurant Branch
Transfers Between Branches
With cloud hosting, you can send stock from one branch to another. Each transfer goes from draft to sent to received, so managers can see what is on the way.
Purchase Orders
Low-stock items are flagged in inventory. Raise a purchase order to your supplier, and receiving it adds the goods to stock.
Low stock: Wagyu Patty. Order raised for the supplier:
| Item | Sold | Received | Adjusted |
|---|---|---|---|
| Wagyu Beef | 42.0kg | 50.0kg | -0.8kg |
| Brioche Bun | 120pcs | 150pcs | 0 |
Adjustments and Variance
Record counts, spoilage and breakage as adjustments with a reason. The inventory variance report shows what was sold, received and adjusted for each item.
Ready to see it on your floor?
Walk through the modules that matter for your restaurant and see how OrigamiPOS keeps sales, kitchen, and service moving together.